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Prep
Difficulty
Easy
Time
Estimate
30 mins
Slice the onions for both. Start to sauté them for the salad. Mince the garlic and add to the olive oil in the pot for the soup. Add the onions next. Chop the remaining ingredients for both: cauliflower, mushrooms, apples, lettuce and hazelnuts. Add the cauliflower and mushrooms. Make the salad dressing. As soon as the onions and soup are ready, toss the salad. Serve it with French Bread or skip it for a gluten-free option.
Sweet & warm toppings coat spinach or shreds of dark leafy greens with a generous sprinkle of toasted hazelnuts.
Velvety smooth mushrooms and cauliflower make this vegan soup luxurious and creamy. If you miss the cream too much, just drizzle a bit in or even a dollop of sour cream or greek yogurt. Use this soup as a base for any recipe calling for canned ‘cream of mushroom’.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
